A Salad for Any Season
This pasta salad is versatile and works in any season. It’s perfect for summer concerts in the park, picnics, and barbecues. But don’t stop there.
Our family serves this recipe during Christmas alongside a ham. Because it’s a make-ahead dish that comes primarily from the pantry… it’s perfect for effortless entertaining.
We use fusilli or corkscrew pasta because its shape perfectly captures the dressing, but you can use whatever pasta you have on hand.
Our Italian Dressing recipe takes just a few minutes to prepare, and it’s worth making. But, you can also use your favorite bottled dressing.
Pasta Salad Pro Tips
Pro Tip #1:
Don’t dress the pasta when hot. It’s very important to immediately rinse the pasta in cold water after cooking. The pasta should only be dressed when thoroughly cooled and drained.
Pro Tip #2:
Don’t overcook the pasta. In fact, we undercook it to just slightly below al dente… because the pasta will continue to absorb the dressing. The result: a perfect chew.
Pro Tip #3:
Allow the salad to marinate in the refrigerator for a few hours up to overnight. This will give the pasta, vegetables, and dressing time to marry.
Pro Tip #4:
Let the pasta salad come to room temperature and stir well before serving. (Usually about 1 hour). The dressing needs to release to its regular viscosity. Adjust the salt and pepper to taste.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
1, cup servings |
- 1 pound fusilli pasta corkscrew shape
- 1 pound grape tomatoes
- 2 medium green bell peppers 1/2 inch dice
- 1 small red onion 1/2 inch dice
- 1 medium cucumber quartered lengthwise, seeded and cut into 1/2 inch pieces
- 1, 14 ounce can artichoke hearts packed in water, drained and quartered
- 1 14 ounce can black olives, pitted packed in water, drained
- 1/4 cup Italian parsley minced
- Parmigiano-Reggiano optional
- 1 cup Italian Dressing
Ingredients
| |
- Cook pasta according to package instructions with the following exception. Begin checking pasta 1 minute before what the package directs as "al dente" cooking time. Remove from heat and drain when just slightly under firm to the bite. Immediately rinse with cold water to stop cooking and remove excess starch. When drained well and completely cool, place in a large bowl.
- Meanwhile, prepare Italian dressing.
- Combine pasta, grape tomatoes, bell pepper, onion, cucumber, artichoke hearts, olives, vinaigrette and parsley. Gently stir to combine. Cover and refrigerate for a few hours up to overnight so flavors marry. Bring to room temperature before serving. Stir. Adjust seasoning to taste.
Recipe courtesy of www.sisterspicekitchen.com © 2018 Spice Brands, Inc. All rights reserved.
